Bagatelle NYC
Definitely did some feasting at Bagatelle the other night for dinner at a blogger event. Bagatelle has long been associated with a party atmosphere, flowing champagne, and bright sparklers, but I have got to say, the food is absolutely delicious. Quality is great. Presentation is on point. Taste is wonderful. After dining there, I’m a bit surprised I don’t hear more about food being associated with the Bagatelle brand because it should be.
Before I go on to show pictures of the dishes we devoured, I would like to make a suggestion. Comb your hair, slap on some makeup, and wear a nice outfit when you go there. Not only is the décor stunning, but the staff looks like they were all scouted from Wilhelmina and Ford modeling agencies. Some of their faces are so perfectly sculpted, you will wonder if you’re dining on the set of a Gucci shoot.
Steak Tartare: Rice cakes topped with beef tartare with traditional seasonings
*This was probably my favorite dish of the night. It was so perfectly seasoned, with just the right amount of mustard. The meat was so good.
Halibut Ceviche with micro cilantro, sweet potatoes, limes, frisee salad, and leche de tigra (citrus marinade).
Gnocchi with truffle sauce and parmesan.
Tuna Tartare with avocado salad and taro root chips.
Pizza with crème fraiche, yogurt, truffle puree, truffle oil, mozzarella and cantal.
Charcuterie Plate with Coppa Calabresse , fennel salami , chorizo, Butter whipped lardo, pate liver foie gras , pate country style , Bayonne ham, and smoked bacon sauté.
*I mean, come on. How magnificent is this?
Fried calamari with pesto tzatziki.
*The breading on this was really nice. The calamari was light and had a great bite to it.
Grilled salmon with quinoa and cauliflower squid ink aioli sauce.
*They did a really great job crisping the skin for this dish.
1 whole truffle roasted chicken with country potatoes.
*Isn’t this beautiful? A whole chicken, served in your very own pan.
Roasted Maine diver scallops with spinach and Romesco sauce.
Linguine with a 1 LB grilled lobster and tomato concasse.
*I love this presentation. It just looks so abundant, satisfying, and comforting.
Grilled Australian wagyu with brussel sprouts and butternut squash, served with porcini sauce.
Chocolate mousse topped with biscuits and nuts.
Vanilla cream with lemon zest, sable base, and white chocolate shavings.
Chocolate mousse with peanut butter, caramel, and toasted peanuts.
Gigantic ice cream sundae.
Bagatelle
1 Little W 12th Str
New York, NY 10014
–
Joyce Huang
